Overnight-Marinated Thai Street-Style Chicken with Nam Jim

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs marinated for 24 hours in a complex fish sauce and palm sugar blend, served with a traditional nam jim dipping sauce for authentic street food experience. This Thai-inspired grilling recipe, ready in about 98 minutes, pairs bone-in chicken thighs, fish sauce, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 495 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 80 min Cook: 18 min Serves 4 Thai cuisine 495 cal/serving

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Ingredients

1.75 lbs bone-in chicken thighs
4 tbsp fish sauce
3 tbsp palm sugar
6 cloves, minced garlic
4 stalks, finely chopped lemongrass
6 lime leaves
2 tbsp coconut oil
3 tbsp lime juice
2 tbsp palm sugar
2 tbsp fish sauce

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Instructions

Step 1: In a large bowl, combine 4 tbsp fish sauce, 3 tbsp palm sugar, 6 minced garlic cloves, 4 chopped lemongrass stalks, and 6 lime leaves. Mix until sugar dissolves, then stir in 2 tbsp coconut oil.
Step 2: Add chicken thighs to marinade, ensuring full coverage. Seal container and refrigerate for 24 hours, turning once halfway through.
Step 3: For nam jim, whisk 3 tbsp lime juice, 2 tbsp palm sugar, 2 tbsp fish sauce, and 1 minced serrano pepper until sugar dissolves. Add 1 tbsp water if too thick.
Step 4: Remove chicken from marinade (reserve 2 tbsp for basting). Thread onto soaked bamboo skewers: insert skewer through drumstick to neck, secure ends with wire.
Step 5: Grill over medium heat (375°F) for 9 minutes per side, basting with reserved marinade until chicken is cooked through and has deep grill marks. Serve immediately with nam jim sauce.